For the past five years, my sister has been a vegetarian, which means that whenever we have a big family dinner (Thanksgiving, Christmas, Easter, etc) we try to come up with a new vegetarian dish to try out. This year at Thanksgiving we turned to none other than Martha Stewart for this Spinach and Cheese Puff recipe. Not only was it filling, but it was a good source of iron and protein for non-meat eaters. It was also easy to make ahead and pop in the oven along with the other side dishes.
- butter, to grease baking dish
- 3 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
- 1½ cups half-and-half
- 3 large eggs, lightly beaten
- 1½ cups coarsely grated gruyere cheese (about 6 oz)
- salt and pepper
- ¼ tsp ground nutmeg
- Preheat oven to 350°F. Butter a shallow 1-quart baking dish.
- In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, ⅛ teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining ½ cup Gruyere.
- Bake until set and top is golden brown, 30-35 minutes.
- To make it in advance: Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350°F for 20 minutes. Uncover and bake 20 minutes more.
In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg.